MoroccanStyleChickenandRootVegetableStew

This recipe from epicurious comes with many solid reviews. I offer it here as a theme, and there is lots of room for improvisation. If you are vegetarian, you can substitute chick peas for the chicken and veggie broth for the chicken broth. You can dig through your fridge and use different root vegetables. Potatoes, winter squash, carrots, parsnips, turnips, celeriac, even some cabbage, all would work great in this stew. Serve it up with couscous and some salad for a fine meal. Adapted from Bon Appetit January 1998, the recipe serves 6.

RussianCabbageBorscht

If you have never made borcht, or thought perhaps you wouldn't like it, this recipe is worth a try. This is the recipe from the original Moosewood Cookbook and I have made it year after year and it never disappoints. It is rich, sweet, hearty, tangy, all at once. If you don't have the stock of celery, substitute some of your celeriac instead. Serves 4-5.

Place potatoes, beets and water (or stock) in a saucepan, and cook until everything is tender. Save the cooking broth.

Begin cooking the onions in butter in a large kettle. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add the broth from the beets and potatoes and cook, covered until all the vegetables are just tender.

Add potatoes, beets and all remaining ingredients. Cover and simmer slowly for about 30 minutes. Taste to correct seasonings. Serve topped with sour cream and extra dill weed, if desired.

Bring a large pot of salted water to boil. You will be using this water for three steps of the preparation. Place the broccoli rabe in the water and blanch for 2 minutes. Remove with a slotted spoon and set aside. Add the pasta and the potatoes to the same water and cook until the pasta is al dente.

In a large pan heat the olive oil, crushed red pepper and garlic. Add the broth and let reduce by half. Add the potatoes, pasta and rabe to the pan and toss for a minute of so. Transfer the pasta to a large serving bowl and sprinkle thecheese over the top.

PungentGreenBeansandTomatoeswithCumin,Garlic,andGinger

[Thanks to Angelic Organics for this recipe-esg]If you love cumin, this dish will delight you. Like many recipes fromIndia, this one strives to bring out maximum flavor in the spicesâ€”so itcontains both ground and whole cumin seeds, one dry-toasted andthe other cooked in oil. Serve over couscous or quinoa, with the deliciousjuicy sauce sopped up by the grain. Friend of the Farm.Serves 410 cloves garlic, smashed1 piece ginger (about 1 inch long), peeled, chopped1 1/2 cups chicken or vegetable stock, divided1 teaspoon ground cumin1/4 cup mild-flavored vegetable oil2 teaspoons whole cumin seeds1 whole dried red chile pepper (optional)2 to 4 fresh tomatoes, stems removed, peeled, finely chopped2 teaspoons ground coriander1 1/2 pounds green beans, cut in half (about 8 cups)1 1/4 teaspoons salt3 tablespoons freshly squeezed lemon juice (about 1 lemon)freshly ground black pepper1. Put the garlic, ginger, and 1/2 cup of the stock in a blender or afood processor; process until a smooth paste forms.2. Place a large wok (or pot) over medium heat. When the wok is hot,add the ground cumin and toast it just until it is fragrant. (This will takeonly a few secondsâ€”be very careful not to overtoast it, as it can burnquickly). Immediately scrape the cumin onto a small dish and set aside.3. Quickly wipe the wok with a damp cloth or paper towel to removeany remaining spice. Return the wok to the heat; add the oil, let itheat up for about 20 seconds and then add the whole cumin seeds.After 5 seconds, add the dried chile pepper. After another 25 seconds(30 seconds total for the seeds, with or without the chile), add theginger-garlic paste. Cook and stir the ingredients for 2 minutes. Stirin the tomatoes and coriander. Cook, stirring, for 3 minutes.4. Add the green beans, salt, and the remaining stock. Stir the ingredientsuntil they come to a gentle boil. Reduce the heat to low.

Put a large pot of salted water on to boil. Cook lamb in a large heavy-bottomed skillet over medium heat until cooked through. Reserve the cooked lamb and drain the skillet. Heat the oil in the same skillet over medium heat. Add the onion, saute for one minute, then add garlic. Saute onion for another minute or two, then add the broccoli or cauliflower, salt and pepper. Toss to combine. Add the chicken stock and oregano. Bring to simmer, reduce heat and simmer covered for 5 minutes.

Meanwhile, add the orzo to the pot of boiling water and cook according to packaged directions. Add the cooked lamb and chopped tomato to the skillet and simmer one more minute. Drain the orzo reserving 1/4 cup of the cooking liquid. Toss the orzo with the lamb and vegetables, adding reserved pasta water if necessary. Toss in the feta. Serve warm.

In a large saucepan combine the neck and giblets, the broth, the water, the turnip, the carrot, and the onion and bring the liquid to a boil, skimming the froth. Add the bay leaf, the thyme, and the peppercorns, cook the mixture at a bare simmer for 2 hours, or until the liquid is reduced to about 5 cups, and strain the stock through a fine sieve into a bowl. The stock may be made 2 days in advance, cooled, uncovered, and kept chilled or frozen in an airtight container.

CarrotwithToastedAlmondSoup

Beth Lewis, one of our shareholders, highly recommends this recipe from Epicurious.com. As she said, even the kids like it! I've modified it slightly to reflect the contents of this week's share. Garnish with plain yogurt or creme fraiche, if it's in your fridge. Serves 4 as a first course.

Cooks' notes:â€¢Soup can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat. Thin with additional water if necessary.â€¢Almonds can be toasted 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

ThreeSistersChipotleChili

In this recipe, pureed winter squash takes the place of tomatoes as the base of the chili. The addition of black beans and corn gives us all three of the American Indian mythical sisters. I like this chili made with pork, but you could substitute tempeh or leave the meat out all together. Serves 10.